Sergio Degiorgis - Moscato d’Asti "Sori del Re"
The Moscato variety has been cultivated in the Asti area for an extremely long time. The grape was cited in the Statutes of the Commune of Canelli as early as the 13th century. According to an old legend circulating in the Asti area, Moscato's origins go back to the time of the Stanzianelli, who founded the town. Giovan Battista Croce, a Milanese jeweler who moved to Turin at the end of the 16th century, is regarded as the "father" of Moscato d'Asti. A noted goldsmith and jeweler to Duke Carl Emmanuel I of Savoy, Croce was also the owner of a vineyard between Montevecchio and Candia in the Turin hills where he conducted experiments with various training systems in order to improve the quality. In his cellar, he perfected the techniques of making sweet, aromatic wines with low alcohol levels. In 1606, he published his findings and conclusions in a small book with the title, Of the Excellence and Diversity of Wines That Are Made on the Mountain of Turin and How to Make Them.
Region: Piemonte
Production Area: Mango (Asti)
Appellation: Moscato d’Asti DOCG
Vintage: 2007
Varietal Blend: 100% Moscato Bianco
Vineyard: The vineyards are located at 1.500 feet above sea level with a southern exposure. The age of the vineyards range from 30 to 40 years old. Planting System: Guyot
Soil: Mix of marl and tuff.
Harvest: Mid- September
Yield: About 3 tons per acre
Alcohol: 5.5 %
Vinification: The over-ripe grapes are picked, de-stemmed and undergo a soft pressing. The must is kept at a low temperature per several months undergoing a controlled fermentation. When the wine reaches 5-5.5% alcohol, the fermentation is stopped, and the wine gets filtered and bottled. In order the maintain a fresh product, the bottling takes place 2-3 times a year.
Aging: No aging. This is a wine and should be drunk young..
Total Production: 10.000 bottles
Tasting Notes: The color is straw yellow with a light, natural effervescence. Deep aroma of classico Moscato nose. Soft, sweet and rich aromatics. Notes of peach, pear and sage on the palate.
Food Pairings. Dry pastries, cheese like sweet Gorgonzola and Parmigiano.
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